One of the biggest nutritious hits in our family are zucchini muffins: they’re tasty and nutritious. If your kids find the spice levels in this recipe aren’t appealing, adjust as needed. Your kids can help in preparing these zippy zucchini muffins from beginning to end, from measuring both dry and wet ingredients, stirring, pouring the muffin mix into the pans…and of course, eating them! You can also try this recipe with grated carrots, too.
Prep time: 15 minutes
Bake time: 20 to 25 minutes
Yield: 16 muffins
- Paper cupcake liners
- 3 cups flour
- 1 Tbs baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground fresh ginger or 1/2 tsp. dried or powdered ginger
- 2 eggs
- 1/2 cup low-fat milk
- 1/2 cup canola or vegetable oil
- 1 and 1/2 cups brown or raw sugar, plus extra for sprinkling
- 2 cups shredded zucchini (about 2 medium zucchini)
1. Preheat oven to 375 degrees and place paper liners in muffin tins.
2. In a large bowl, stir together the flour, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg.
3. In a medium bowl, beat eggs with an electric mixer for 1 minute. Beat in the milk, oil, and sugar. Stir in the zucchini until well blended. Add the flour mixture to batter a little at a time and stir to mix — it should be a little lumpy. Spoon the batter into the prepared muffin tins. Sprinkle each muffin with 1/4 teaspoon sugar.
4. Bake for 20 minutes or until the muffin tops are golden brown and spring back when you touch them. Remove from tins and cool on a rack.
